Lunch
Lunch 35
Extra starter 20
Appetizer + main course
If you want a quick lunch let us know.
Menu
Teasers of the moment
Wagyu A5 - quinoa by Ivan Pollet
Slowly cooked carrot - ginger
Half open ravioli - lobster - bloodorange*
Langoustine - beurre blanc with Amalfi**
Iberico 'Bellota' - eggplants
Almond - Jeruzalem artichoke - tonka
4 dishes 69
5 dishes 83*
Signature dish 20**
Cheese instead of dessert 11
Cheese as extra dessert 16
A la carte
Before
Wagyu A5 - quinoa by Ivan Pollet 30
Slowly cooked carrot - ginger 18
Langoustine - beurre blanc with Amalfi 40
Main
Wild Northseabass - half open ravioli - lobster 46
Sweetbread 42
Iberico 'Bellota' - eggplant 40
After
Almond - Jeruzalem artichoke - tonka 12
Vanilla - chocolate 12
Belgian cheese plate by Studio Smaak and bread by the Broodsmid 16
Dear guest,
I cook according to the rhythm of nature and its seasons.
I cook our North Sea and West Flanders polders to your plate,
depending on the right moment and the supply of the very best.
This harmony is delightful and has limitations for you and me,
so I can hardly satisfy my own eating habits.
But I'll do my best if you give me 24h notice,
Jelle.